by Curt Guillory

Created on: August 27, 2009

When considering ingredients in cooking, most ingredients fall into one of two categories. They are either a flavor lender or a flavor receiver. For example, celery imparts its flavor on whatever else is in the recipe. Potatoes however receive the flavor of its neighboring ingredients.

One of the exceptions to this general rule is mushrooms. Mushrooms have a distinct flavor of their own; all the while they accept surrounding flavors. There are over 38,000 different varieties of mushrooms worldwide. A good rule to follow is that if a mushroom is not commercially raised and sold, do not eat it. Here is a very informative website on edible mushrooms:

http://gourmetfood.about.com/od/wheretobuygourmetfoo ds/ig/Edible-Mushroom-Varieties/

The proper cleaning cooking techniques for mushrooms are as varied as the little fungi themselves. There are many myths about how to prepare mushrooms as well. Many years of professional cooking has helped me to dispel these myths. Such as the myth that you never wash mushrooms before cooking, because they will absorb too much water. Nothing could be further from the truth.

Try this little experiment if you will. Take a pound of button mushrooms and verify their weight on your scale. Now wash them in cold water one by one with the cap side under the water stream. Rub the dirt off of each one and place in a colander. Now reweigh the mushrooms. You should find about a one to two ounce increase in weight. In the environment of a hot skillet, this increased water content is negligible.

Another common misconception is that each variety of mushroom must be cooked to an exact time in order yield the perfect flavor and texture. Over cooking must be avoided like the plague. This is a load of mushroom food. In other words, it's crap.

Cook your mushrooms to your liking, or not at all. You get to make the call here. Make sure however, that when sauting you use a good amount of fat. Mushrooms are like little sponges. Whether you use olive oil, butter, or any other fat, the mushrooms will absorb them.

All of the above being said, there are two recipes that I will share with you which really showcase the wonderful flavor of mushrooms.

The first is a simply mushrooms sauted in wine. Nothing could be simpler. The ingredients for this recipe are as follows: lb. of white button mushrooms (sliced), 1/3 cup of olive oil, 1 cup of dry white wine (chardonnay or similar), Kosher salt to taste, fresh ground black pepper to taste, 6-8 fresh chiffonade

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